heath bar cookies

Keith: Hunk, I got you something.

Hunk: Aw, really? Babe! Wait, I don’t have anything for you-

Keith: It’s no big deal. It’s kind of… I don’t know, I thought it was funny, maybe it isn’t- Anyway, here.

Keith: (hands over a heath bar cookie)

Hunk: Hey, I love heath bars! But what’s the special occasion? 

Keith: Um. Well, I saw the cookies in the window and they kind of, y’know. Reminded me of… us.

Hunk: … We’re heath bar cookies?

Keith: I know it’s weird but, you know I’m not great at this romance stuff, I just wanted to- If you don’t want the cookie, I can-

Hunk: (smiling) I love heath bar cookies.

My lunch today – a healthy rice bowl

This past birthday weekend was all about over-indulgence. With friends, we enjoyed amazing food and good wine for three days. (Yeah, I know. Boo hoo.)

Now it’s Monday and it’s time to resume some normalcy of a healthier lifestyle. The lunch I made myself today was rich in fiber and vitamins and it totally hit the spot. Everything I needed was either already stored as a leftover in the refrigerator or was within easy reach in my pantry. Delicious!

This rice bowl contains:

  • 1/3 cup rice mix that I cooked in vegetable broth. I buy the combination of brown rice, red rice, wild rice and wheat berries in bulk at my favorite grocery store. For a gluten-free version you could get something similar without the wheat berries.
  • Shaved carrots
  • Low-sodium black beans that I drained and rinsed
  • Avocado slices
  • Homemade ranch dressing made with Greek yogurt
  • Finally, a sprinkle of black sesame seeds and a few cilantro leaves

Tomorrow I will show you the Heath Bar cookies I made over the weekend. Thank goodness most of them are gone!


Cookie dough alert

I am proud to say that I actually did a pretty good job of behaving myself while making these, but I couldn’t resist a few tiny spoonfuls of the dough as I portioned these cookies on to the baking sheets. If you’re as much a fan of the dough as you are of the cookies, beware. This dough is dangerously good.

These cookies are bliss. The edges are crisp and the centers are chewy. The toffee melts and then gets crunchy. They bake fairly thin, so they would be perfect candidates for making into ice cream sandwiches. (Note to self, try these again this summer.)

I found this recipe the other day while perusing The Oregonian’s FOODday. Makes about 20 cookies.

Small batch Heath Bar cookies


  • 1 ¼ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 4 finely chopped Heath Bar cookies
  • ½ cup toasted pecans (optional)


Preheat oven to 350 degrees F.

In a medium bowl, stir together the flour, salt and baking soda. Set aside.

Using an electric mixer, mix together the butter and sugar until light and creamy, about 2 minutes. Add the egg and vanilla and mix to incorporate. Add the dry ingredients and mix. Using a wooden spoon, stir in the chopped Heath Bar cookies and the optional pecans.

Drop cookies on a parchment or Silpat lined cookie sheet, keeping them at least 2-inches apart (they spread). Bake for 12 minutes or until lightly browned around the edges. After a couple of minutes transfer to a cooling rack.